Tyler Renzulli
West Palm Beach,FL
Summary
Innovative Executive Sous Chef known for high productivity and efficiency in task completion. Possess specialized skills in menu development, kitchen team leadership, and inventory management. Excel in time management, problem-solving, and communication, ensuring seamless kitchen operations and superior dining experiences.
Overview
2026
2026
years of professional experience
Work History
Executive Sous Chef
Cafe Boulud
Palm Beach, FL
04.2021 - Current
- Trained kitchen workers on culinary techniques.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
- Ensured compliance with local health department regulations by performing routine inspections.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
Sous Chef
Bar Boulud
New York, NY
03.2017 - 03.2020
- Supervised cooks and other kitchen personnel during meal services.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Created a positive work environment by encouraging teamwork among staff members.
- Monitored food products, driving quality, freshness and integrity.
Lead Line Cook
Off The Block Kitchen & Meats
Sayville, NY
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Prepared multiple orders at once for speedy service.
- Followed proper food handling methods and maintained correct temperature of food products.
- Prepared sandwiches, specialty items and custom orders to meet guest requests.
- Used grills, deep fryers and griddles to cook food.
- Worked closely with cashiers to obtain order information and accurately complete customers' orders.
Education
Associate of Arts - Culinary Arts
Johnson & Wales University
Providence, RI04-2017
Skills
- Food safety compliance
- Recipe development
- Time management
- Kitchen management
- Creative thinking
- Vendor relations
- Attention to detail
- Banquets and catering
- Food service safety training
- BOH operations
- Food spoilage prevention
References
- Dieter Samjin 954-864-4567
- Alex Martinez 773-771-0718
- Mathias Gervais 786-942-7767
- Byron Velasquez 772-486-0852
Timeline
Executive Sous Chef
Cafe Boulud
04.2021 - Current
Sous Chef
Bar Boulud
03.2017 - 03.2020
Lead Line Cook
Off The Block Kitchen & Meats
Associate of Arts - Culinary Arts
Johnson & Wales University
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